"Cooking with kids is not just about ingredients, recipes and cooking. It’s about harnessing imagination, empowerment, and creativity"   Guy Fieri

Catering offers a unique opportunity for students to develop their knowledge and extend their skills within Catering in a vocational context. It provides opportunities to develop students' interdisciplinary skills, a range of Key Skills and their capacity for imaginative, innovative thinking, creativity and independence. It is a suitable qualification for those who want a broad background in Catering Industry and for those who wish to progress to further education. It also offers valuable preparation for adult life.

The course encourages the investigation and study of Catering in a variety of contexts and uses a range of assessment techniques to enable students to respond through practical and investigative work.

Year 7 students have 1 lesson a week for one and a half terms. The main aim of Food Technology in Year 7 is to enable students to develop basic culinary skills and a basic understanding of nutrition and healthy eating principles so that they can build confidence when working in the kitchen to design, prepare and make a range of well-balanced food products that would be suitable for healthy eating.

In Year 8 students study Food Technology for one term on rotation with 3 lessons a fortnight. The aim is to build on the skills acquired in Year 7- knowledge of Food Safety and Hygiene and to promote understanding of Multicultural cooking. Students are encouraged to increase their awareness of foods from different countries; food components within a recipe, their function and how foods may be used and combined.

At the end of Year 8 students choose one area of D&T to specialise in and, if they are choosing to do Catering they have 3 lessons a fortnight.





Year 9

Students learn about all aspects of Catering, including: balanced meals, costing and buying, garnishing and decorating, private and public catering, recipe creation and event management. Main practical focus of the term is developing skills in making hot and cold starters. 

Students are learning how to plan and prepare main meals. They are learning how to work with pasta, rice, different types of potatoes, developing their skills in making different types of sauces, including tomato and béchamel sauce, as well as making pastry and working with different meats and vegetarian alternatives.

Main focus of the summer term is baking. Students learn how to plan and produce different baked goods using different methods of combining ingredients, adding flavour and texture. 


Outside the classroom

A cooking club runs during the Summer Term
An annual Chef’s Competition
Students also support with Catering at school functions

Progression pathways and careers

This course may be followed by any student. The course provides opportunities for students to extend their life-long learning. Students at KS4 are able to study GCSE Catering

This course is intended to offer opportunities for progression through a variety of routes in further education (e.g. Advanced Level GCE, Diplomas), training (e.g. Modern Apprenticeships) or employment.

The course provides a good grounding for those wishing to take up a career in the Food Industry, Hotel or Catering Service.

Useful links


Alena Gavartin Head of D & T Faculty -

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